Here we are, inside again in the snow! But making the best of it by pickling our little beet-red hearts out…
Okay, so it’s not just the snow. Our plan to pickle eggs together actually goes back to our last night in New Orleans, when we found ourselves at a cute little bar with the best farm fresh charcuterie platter. It included something I still can’t believe I’d never had — a pickled egg.
Mark is used to pickled eggs — since apparently they’re a lot more common in bars here and just up north in Pennsylvania they’re pretty much an institution. But somehow I’d managed to miss out, and it was love at first bite.
We vowed to make some of our own as soon as we got home… and our cold snowy Sunday seemed like just the right time.
Unfortunately we came home with the wrong beets, so our solution came out a little less traditionally pretty and red. But that doesn’t mean they’ll be any less tasty — I can’t wait to break them open and see how they turned out!
Happy St. Patrick’s Day! Have you ever had pickled eggs? Or maybe even pickled them yourself? They’d be the perfect addition to a St. Patrick’s Day meal.